How To Make Dairy Free Icecream

Dairy free icecream is a wonderfully smooth frozen dessert made without milk or cream, yet still rich and satisfying. This version uses coconut milk for a creamy texture and a gentle vanilla flavour that works beautifully with fruit, chocolate, or nut toppings. It is simple enough for beginners and requires only a few ingredients. Allow around 15 minutes of preparation time, plus freezing time for the best scoopable finish.

Ingredients

For the Icecream Base

• 2 x 400ml tins full-fat coconut milk, chilled overnight
• 120g caster sugar
• 2 tbsp maple syrup
• 1 tbsp cornflour
• 2 tsp vanilla extract
• Pinch of fine sea salt

Optional Add-Ins

• 75g dairy free dark chocolate, chopped
• 100g fresh berries
• 50g toasted nuts
• 2 tbsp dairy free caramel sauce

How to Make Dairy Free Icecream

• Prepare the freezer container: Place a loaf tin or freezer-safe container in the freezer while you make the mixture. This helps the icecream freeze more evenly and quickly.
• Separate the coconut cream: Open the chilled tins of coconut milk. Scoop the thick cream into a saucepan and reserve the liquid underneath for later.
• Make the base: Add the sugar, maple syrup, vanilla extract, and salt to the saucepan. Warm gently over a medium heat, stirring until the sugar dissolves fully.
• Thicken the mixture: Mix the cornflour with 3 tablespoons of the reserved coconut liquid until smooth. Stir this into the warm pan and cook for 2 to 3 minutes until lightly thickened.
• Cool completely: Remove from the heat and pour into a bowl. Let it cool, then chill in the refrigerator for at least 2 hours until very cold.
• Churn or freeze: Churn in an icecream machine according to the manufacturer’s instructions. If making by hand, pour into the chilled container and freeze.
• Stir during freezing: If not using a machine, whisk the mixture every 30 minutes for the first 3 hours to break up ice crystals and keep it creamy.
• Add extras: Fold in chocolate, berries, or nuts during the final stir if using.
• Freeze until firm: Freeze for another 2 to 4 hours until scoopable. Let it stand at room temperature for 5 to 10 minutes before serving.

Tips

Why is my dairy free icecream icy?

This usually happens when there is too much water in the mixture. Use full-fat coconut milk and stir during freezing if making without a machine.

How do I make it creamier?

Add a tablespoon of maple syrup or glucose syrup, as this helps keep the texture softer.

Can I reduce the coconut flavour?

Yes, use refined coconut milk brands with a milder taste and add extra vanilla.

Why is it too hard to scoop?

Homemade icecream freezes firmer than shop-bought versions. Leave it on the counter for several minutes before serving.

Serving Suggestions

• Serve with fresh strawberries or raspberries
• Top with dairy free chocolate sauce
• Add crushed biscuits for crunch
• Scoop into cones or waffle bowls
• Pair with warm brownies or fruit crumble

Storage

Room Temperature

Do not leave out for more than 10 to 15 minutes. Return to the freezer once softened enough to scoop.

Refrigerator

Not suitable for refrigerator storage as it will melt completely.

Freezing

Keep in an airtight freezer-safe container for up to 1 month. Press baking parchment onto the surface to reduce ice crystals.

Nutrition

• Calories: 285 kcal
• Carbohydrates: 24g
• Protein: 2g
• Fat: 21g
• Saturated Fat: 18g
• Sodium: 55mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

How To Make Dairy Free Icecream

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Smooth and creamy dairy free icecream made with coconut milk, vanilla, and simple pantry ingredients. A delicious frozen dessert with no dairy needed.

Ingredients

• 2 x 400ml tins full-fat coconut milk

• 120g caster sugar

• 2 tbsp maple syrup

• 1 tbsp cornflour

• 2 tsp vanilla extract

• Pinch of sea salt

• 75g dairy free dark chocolate

• 100g berries

• 50g toasted nuts

• 2 tbsp dairy free caramel sauce

Directions

• Chill coconut milk overnight and place a container in the freezer.
• Scoop thick coconut cream into a saucepan.
• Add sugar, maple syrup, vanilla and salt, then warm gently.
• Mix cornflour with reserved liquid and stir into pan until thickened.
• Cool fully, then chill for 2 hours.
• Churn in an icecream machine or freeze in a container.
• If hand freezing, stir every 30 minutes for 3 hours.
• Fold in optional add-ins.
• Freeze until firm, then scoop and serve.

Notes

• Use full-fat coconut milk for the creamiest texture.
• Let stand 5 to 10 minutes before scooping.
• Store covered in the freezer for up to 1 month.